There’s a reason that Brussels sprouts look like mini cabbages, they’re a member of the cabbage family. They grow in rows on long, thick stalks. They are also a great source of Vitamins A & C and iron.
Traditionally, many of us prepare Brussels sprouts by boiling them. However, there are a multitude of ways to get these vitamin-rich greens into our diet. Brussels sprouts can be roasted, shredded for a salad, stir-fried, used in a stew, simmered, steamed, or sautéed for a hot side dish.
How to Pick Brussels Sprouts:
Brussels sprouts range in size from about 1 to 1 ½ inches. Keep in mind that the smaller the sprout, the more tender it will be. The sprouts should be compact and green. Selecting sprouts that are all around the same size will ensure they all finish cooking at the same time.
How to Store Brussels Sprouts:
Keep your Brussels sprouts in the refrigerator (unwashed) in a closed plastic bag. They will last about three days. The longer they are stored, the stronger their flavour becomes.
How to Prepare Brussels Sprouts:
Before cooking, wash the sprouts and dry with a paper towel. Pull away any loose leaves and trim the stem ends off.
Brussels sprouts can be left whole, halved, quartered, or thinly sliced (shredded). If you’re leaving them whole, cut an “x” into the stem end; this will help the thick core to cook at the same rate as the cabbage-like leaves.
Brussels sprouts can be cooked to any degree of doneness, such as slightly cooked, tender-crisp (bright green) to well cooked.
Fresh sprouts: 1 pound = 3 cups (20-25 sprouts)
Kary’s Brussels Sprout Tips:
- Cut an “x” in the base of the stem when cooking Brussels sprouts whole. This will allow the heat to reach the core of the sprout more easily and quickly.
- Do not add acids, like lemon or vinegar, while they cook. The acidity will turn the Brussels sprouts a grayish-green colour. If you like the flavour that lemon adds, add it right before you are ready to serve.
- The slicing wheel on a food processor or mandolin makes thinly slicing Brussels sprouts a breeze, especially if you have a lot to slice.
What Do Brussels Sprouts Go Well With?
Brussels Sprouts go well with: Almonds, lemon juice, bacon, butter, cheese, garlic, olive oil, thyme, cider or white wine vinegar, and pancetta.